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Authentic Moroccan Harira, Simple and Foolproof

A traditional Moroccan soup of tomatoes, lentils, chickpeas and beef, fragrant with cilantro and celery and thickened with flour (the tedwira). The ultimate Ramadan dish.
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مدة التحضير 25 minutes
مدة الطهي 1 hour
الوقت الكلي 1 hour 25 minutes
عدد الحصص: 6 people
Ingredients Method Notes

المقادير
  

  • 250 g beef, cut into small cubes
  • 1 cup lentils
  • 1/2 cup chickpeas, soaked overnight
  • 4 grated tomatoes (or one can of peeled tomatoes)
  • 1 onion, chopped
  • 1 bunch of cilantro and parsley, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • Black pepper, cinnamon and salt
  • 2 tablespoons tomato paste
  • 1 handful of fine vermicelli
  • 1/2 cup flour dissolved in water (the tedwira)
  • Oil or butter

Method
 

  1. In a pot, brown the meat with the onion, oil and spices (turmeric, ginger, pepper, cinnamon) for a few minutes.
  2. Add the grated tomatoes, cilantro, parsley and celery, and let them cook until the tomatoes break down and lose their acidity.
  3. Add the lentils, drained chickpeas, tomato paste and a generous amount of hot water, then cover the pot.
  4. Let the harira simmer over medium heat for about 45 minutes, until the meat and legumes are tender.
  5. Add the vermicelli and cook for 5 minutes, then pour in the tedwira (the dissolved flour) gradually, stirring constantly until the soup thickens.
  6. Let it simmer gently for another ten minutes while stirring, then adjust the salt. Serve hot with dates and chebakia.

ملاحظات

Stir the harira constantly after adding the tedwira so the flour doesn't form lumps.
For deeper flavor, let the tomatoes cook down slowly over low heat for longer before adding the water.
Harira keeps well in the fridge and is even better the next day; add a splash of water when reheating.